The Best Slow-Braised Lamb Ragu Recipe
If you’re searching for the ultimate cozy, flavor-packed dinner centerpiece, The Best Slow-Braised Lamb Ragu Recipe is just what your table needs. Fragrant with rosemary and garlic, luxuriously tender, and kissed by deep red wine and tomato, this is a dish that feels special on a Sunday but approachable enough to make you crave it any day of the week. Every step toward the final, meltingly rich sauce feels like a small celebration, and I promise, every forkful will have your guests swooning.
Ingredients You’ll Need
The secrets to The Best Slow-Braised Lamb Ragu Recipe are the humble ingredients, each one chosen because it brings something special to the pan. You don’t need anything overly fancy—just a handful of fresh, honest building blocks for a sauce that’s layered, rich, and impossible to resist.
- Extra-virgin olive oil: For sautéing the aromatics and pancetta, and adding a subtle grassy richness to the ragu.
- Thick-cut pancetta: Infuses the sauce with a salty, savory backbone that melds perfectly with the lamb.
- Lamb shoulder: The star—marbled with just enough fat to become beautifully tender and succulent as it simmers.
- Salt and black pepper: Simple seasonings to enhance all the other flavors; be generous but mindful here.
- Onion, carrot, celery: This Italian soffritto creates a sweet and aromatic base that deepens the sauce.
- Garlic: Six cloves for plenty of bold, earthy bite—don’t skimp!
- Calabrian chili paste (or red pepper flakes): Brings subtle heat and a signature Southern Italian kick.
- Tomato paste: Intensifies the sauce’s umami and deepens its color.
- Fresh rosemary: Two sprigs lend an evergreen fragrance that plays perfectly with the lamb.
- Dry red wine: Reduces into a deeply flavorful foundation—choose something you’d drink.
- Tomato passata: Keeps the sauce silky and concentrated without any tomato chunks.
- Water: For just the right texture and to help everything meld during the slow braise.
- Brown sugar: Adds the tiniest hint of sweetness to round out acidity and amplify the tomato.
- Dried pasta (pappardelle, mafaldine, or cavatelli): Wide ribbons or hearty shapes are best for catching all that luscious ragu.
- Whole-milk ricotta cheese: A creamy finishing touch that melts beautifully into each bowl.
- Lemon zest: Lifts and brightens the richness with a fresh citrusy spark.
- Salt and black pepper (again): For seasoning your pasta and ricotta just right.
- Finely minced parsley: A sprinkle of green freshness to make everything pop.
How to Make The Best Slow-Braised Lamb Ragu Recipe
Step 1: Crisp the Pancetta
Start by warming your kitchen with the promise of what’s to come—set a Dutch oven over medium heat and add the olive oil, followed by diced pancetta. In about five minutes, the fat will render and the pancetta will turn beautifully crisp. Scoop it out and set aside on a paper towel, making sure you leave all of that gorgeous flavor in the pot for the next step.
Step 2: Sear the Lamb
Season your lamb pieces with salt and pepper, then arrange them in a single layer in the same pot. A deep caramelization is the secret to a savory, meaty sauce, so resist the urge to crowd the pan. Sear all sides, working in batches if necessary, and set the browned lamb aside—you’re building major flavor here!
Step 3: Cook the Aromatics
Lower the heat a smidge and toss in the onion, carrot, celery, and garlic. This slow sauté (about eight minutes) coaxes sweetness from the veggies and sets the stage for everything else. A pinch of salt draws out moisture, and if browning happens too quickly, a splash of water helps deglaze and release every last bit of see-through magic from the pan.
Step 4: Add the Pastes and Rosemary
Push the aromatics to the sides and stir in Calabrian chili paste, tomato paste, and a couple of rosemary sprigs. Sauté this mixture for several minutes; it should turn from a bright red to a deep brick hue and stick to the bottom—it’s all about that slow caramelization!
Step 5: Deglaze with Wine
Bring on the wine: pour in a generous cup of dry red, then scrape up all those flavor-packed browned bits. Let the liquid bubble away for three to four minutes, until it’s reduced by half and the harsh alcohol scent is gone, leaving a base that tastes like it’s been simmering for hours already.
Step 6: Simmer Low and Slow
Time for the ragu magic to happen. Add the reserved lamb, crispy pancetta, passata, water, brown sugar, and a pin of salt. Bring everything to a gentle boil, then cover and let it simmer for an hour. Uncover, and let the sauce slowly bubble for up to another hour until the lamb practically falls apart at the touch of your spoon and the sauce is outrageously glossy and thick.
Step 7: Shred the Meat
Once the lamb is meltingly tender, fish out those rosemary sprigs and shred the meat right in the pot. Taste and season again—this is the moment to adjust salt and pepper, making sure every bite sings.
Step 8: Prepare the Pasta and Lemony Ricotta
If you’re going for the full The Best Slow-Braised Lamb Ragu Recipe experience, boil your dried pasta until just before al dente, then reserve a mugful of pasta water. In a separate bowl, mix together whole-milk ricotta, a generous amount of lemon zest, and season to taste. This ricotta is your creamy, tangy crown for the finished plate.
Step 9: Toss and Serve
Add the drained pasta to your simmering ragu, tossing over medium-low heat so the sauce thickly wraps every noodle. Loosen if needed with the reserved pasta water. Divide amongst deep bowls, top with a cloud of lemony ricotta, scatter fresh parsley, and dive right in!
How to Serve The Best Slow-Braised Lamb Ragu Recipe
Garnishes
Let the ragu shine even brighter with final flourishes: a dollop of lemon-zested ricotta adds luxurious creaminess, a sprinkle of minced fresh parsley gives brightness, and a crack of black pepper on top never hurts. If you have it, a light grating of pecorino or Parmigiano is always welcome for extra savory oomph.
Side Dishes
Rich and rustic, The Best Slow-Braised Lamb Ragu Recipe is wonderful on its own, but set the scene with a basket of crusty bread or a side of golden polenta to mop up all that glorious sauce. For a little green on the table, consider simply dressed arugula or a blanched broccoli rabe to balance all the savoriness.
Creative Ways to Present
Take things beyond the bowl by layering this ragu into a lasagna, spooning atop creamy white bean mash, stuffing into baked potatoes, or even piling onto toasted sourdough as a bold (and oh-so-worth-it) open-faced sandwich. It’s a recipe that rewards creativity as much as tradition.
Make Ahead and Storage
Storing Leftovers
Let the ragu cool completely, then transfer it to an airtight storage container. In the fridge, it will keep beautifully for up to 4 days—if anything, the flavors get even more profound overnight. Keep the ricotta and pasta separate if you’ve mixed everything together for best results.
Freezing
Good news: The Best Slow-Braised Lamb Ragu Recipe is tailor-made for the freezer. Portion cooled ragu into freezer-safe bags or containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently.
Reheating
Warm the ragu in a saucepan over low heat, adding a splash of water or broth to loosen as needed. If you’re combining with pasta, toss freshly cooked pasta with the hot ragu just before serving to revive that silky, saucy magic.
FAQs
Can I use a different cut of lamb for this recipe?
Absolutely! While lamb shoulder delivers the richest, most tender result, you can substitute boneless leg of lamb or even lamb shanks in a pinch. Just adjust cooking times as needed until the meat shreds easily.
What if I can’t find tomato passata?
No worries—crushed tomatoes or even tomato puree will work well. If you prefer a smooth sauce, blitz them with a blender first for that signature luscious texture.
Is there a good substitute for pancetta?
If pancetta is hard to find, thick-cut bacon is a reliable swap. Just note that bacon will bring a hint of smokiness to the ragu, which can be delicious in its own right.
How spicy does the Calabrian chili paste make the ragu?
It gives the sauce a gentle, warming heat, but nothing overwhelming. Adjust to taste—start with less if you’re spice-shy, or go all in for a bold kick.
Can I make The Best Slow-Braised Lamb Ragu Recipe ahead of time?
Yes! In fact, it’s one of those magical dishes that gets even better after a night in the fridge. Simply reheat gently and add fresh pasta and garnishes before serving.
Final Thoughts
There’s nothing quite as comforting or crowd-pleasing as a pot of The Best Slow-Braised Lamb Ragu Recipe simmering away on the stove. Whether you’re cooking for loved ones or just looking for a memorable weekend dinner, this recipe is guaranteed to earn a permanent spot in your culinary rotation. Give it a try, share it generously, and let the flavor-filled memories begin!
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The Best Slow-Braised Lamb Ragu Recipe
- Total Time: 2 hours 20 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Indulge in the rich flavors of this slow-braised lamb ragu recipe, where tender pieces of lamb are simmered in a savory tomato-based sauce and served with pasta and a zesty lemon ricotta.
Ingredients
Lamb Ragu:
- 2 tablespoons extra-virgin olive oil
- 4 ounces thick-cut pancetta (diced into ½-inch cubes)
- 1 1/2 pounds lamb shoulder (trimmed of excess fat to 18 ounces, cut into 2 or 3-inch pieces)
- Salt and black pepper
- 1 medium onion (finely diced)
- 1 medium carrot (finely diced)
- 1 stalk celery (finely diced)
- 6 cloves garlic (finely minced)
- 1 ½ teaspoons Calabrian chili paste (or 1/2 teaspoon red pepper flakes)
- 2 tablespoons tomato paste
- 2 sprigs fresh rosemary
- 1 cup dry red wine
- 1 cup tomato passata (freshly pureed or store-bought)
- 1 cup water
- 2 teaspoons brown sugar
Lemony Ricotta:
- 1/2 cup whole-milk ricotta cheese
- Zest from 1 lemon
- Salt and black pepper
For Serving:
- 12 ounces dried pasta (such as pappardelle, mafaldine, or cavatelli)
- Salt and black pepper
- 1/4 cup finely minced parsley
Instructions
- For the lamb ragu: Crisp the pancetta in olive oil, sear the lamb, cook aromatics, add pastes, deglaze, simmer, shred the meat, and serve.
- For the lamb ragu pasta (optional): Cook the pasta, make the lemony ricotta, finish cooking, and serve.
Notes
- Ensure the lamb is fully submerged in the sauce while simmering to prevent drying out.
- Adjust seasoning with salt and pepper to taste before serving.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 680 kcal
- Sugar: 5g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 110mg
Keywords: Lamb Ragu, Slow-Braised, Pasta, Lemon Ricotta, Italian Cuisine
